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Veggie "Chicken" salad


This spread tastes like chicken salad, but without the chicken. No animals were harmed in the making of this product.

Rate this recipe 2.5/5 (2 Votes)


  • 1 can chickpeas
  • 2 Tablespoons mayonnaise
  • 1 cup of chopped celery
  • 1 cup pecans
  • 1 cup raisins


Servings 6
Level of difficulty Easy
Preparation time 10mins
Cost Average budget


Step 1

Crush chickpeas to a smaller form, just short of becoming a paste.

Step 2

Mix crushed chickpeas with all other ingredients.

Step 3

Spread on 2 slices of rye bread. Enjoy your sandwich.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

Deep Fried Potato Balls Vegetarian eggplant, my way